- 0:20 Prep
- 1:10 Cook
- 4 Servings
- Capable cooks
There’s nothing like an old-fashioned hotpot of rich meat and veg to add cosiness to winter evenings.
Ingredients
- 1 tablespoon olive oil
- 8 chicken drumsticks
- 175g pkt short-cut bacon rashers, coarsely chopped
- 1 leek, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 800g can diced Italian tomatoes
- 1/2 cup white wine
- 1 Massel chicken style stock cube
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 400g can chickpeas, drained, rinsed
- 80g baby spinach leaves
- Cooked polenta, to serve
- Basil pesto, to serve
Method
- Step 1Preheat oven to 180C. Heat the oil in a non-stick frypan over medium heat. Add half the chicken and cook, turning occasionally, for 8 minutes or until brown all over. Transfer chicken to a 4-litre (16-cup) capacity ovenproof dish. Repeat with the remaining chicken.
- Step 2Add bacon, leek and garlic to the pan and cook, stirring, for 5 minutes or until soft. Add tomato, wine, stock cube, thyme and rosemary, and bring to the boil. Remove from heat. Pour over the chicken.
- Step 3Cover and bake in oven for 40 minutes or until chicken is tender. Use tongs to transfer the chicken to a bowl. Stir the chickpeas and spinach into the tomato mixture. Cover and set aside for 3 minutes or until the spinach wilts. Season with salt and pepper. Return the chicken to the pan. Serve with polenta and basil pesto.
- Low carb
- Low sugar
- Lower gi
Nutrition
2213 kj
Energy
28g
Fat Total
8g
Saturated Fat
7g
Fibre
45g
Protein
170mg
Cholesterol
1085.52mg
Sodium
8g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan, Food editor – Australian Good Taste
- Image credit: Brett Stevens
- Publication: Taste.com.au
